Head Chef Chocolate Academy Belgium


Lebbeke-Wieze, VOV, BE, 9280

At Barry Callebaut, we are on a journey to transform the cocoa and chocolate industry. As the world’s leading manufacturer of high-quality chocolate and cocoa products, our actions truly shape the future of our industry. We are a business-to-business company, serving the entire food sector, from the cocoa bean to the finest chocolate product. We are a company with a purpose, we believe in doing well by doing good and reinvesting in the communities we operate. We have a long-standing commitment to sustainability and our goal is to shape a sustainable cocoa and chocolate future. We are headquartered in Zurich, and have more than 12,000 passionate Employees working in more than 40 countries worldwide. We are very proud of who we are and what we do. And of course, we are always looking for talented people to help us have a positive impact on our industry and beyond!

About the Role


The Head Chef of the Chocolate Academy in Belgium directs and drives the successful operations of the Chocolate Academy chefs team. (S)He guides a group of 4 chefs and ensures that the program meets the high-standard of the top chocolate and pastry schools in the world. (S)He supports the Sales, R&D, and (Trade) Marketing teams via product development, brand promotion, courses, webinar activities, and events to develop the business (Bakery, Pastry, Chocolate, Ice Cream, and Horeca)  in the BeLux. In addition, the Head of Chocolate Academy is a contributor to growing customer relations to grow the network with our end-users.


Key Responsibilities Include



  • (S)He crafts the most attractive curriculum, covering the newest trends in the pastry arts, as well as traditional chocolate theory, bakery, and ice cream and methodology.
  • The Head Chef of the Chocolate Academy Belgium represents the Academy and its brands through giving passionate demonstrations, courses, webinars, and customer sessions.
  • (S)He feels comfortable teaching or demonstrating in front of an audience or a camera to our end-users.
  • (S)He is working closely together with the Chocolate Academy Manager Benelux to set the strategic plan for the Academy (include course/webinar agenda, customer support planning, social media, Chocolate Ambassador Club, … )
  • (S)He supports Sales, Marketing, and R&D through strategic campaigns and projects to aid in increasing sales volumes, profitability, and brand awareness (include photoshoots, support fairs, and events, inventing new concepts to launch in the market, … )
  • Support customer questions and host sessions to promote the implementation of product usage.
  • Be able to work and behave professionally with Guest Chefs / Academy customers and speak intelligently and passionately about Chocolate, Pastry, and Barry Callebaut.
  • Head Chef of the Chocolate Academy Belgium is a key role in other (international) networking events such as Chocolate Ambassador Club, World Chocolate Masters, and other networking events related to the chocolate and pastry industry.


Team management

  • (S)He is the first point of contact for the Academy chefs team (4 persons) and makes the organization/planning for the chefs per week/month. This person needs to set priorities for the team and manage the team efficiently.
  • (S)He is a mentor for the chefs and helps each chef to grow in their ambitions, improve their abilities, and know-how with training and seminars.
  • Head chef of Chocolate Academy is a team player and people manager with strong communication skills
  • Ensure that the Academy and its tools and machinery are maintained in the best possible way. Besides this, it’s important to find innovative equipment and negotiate sponsorships/partnerships to make sure The Chocolate Academy Belgium stays a top level Academy with the best products and machinery in the world.


About You



  • At least 10 years of the international and domestic experience as a chef working in pastry and chocolate and outstanding pastry and chocolate skills
  • At least 5-year experience in managing a team or a similar experience
  • Strong communicator with teaching and organizational skills
  • Experience working with large end-users and manufacturing companies
  • Experience in pastry, chocolate, ice cream, or bakery competitions are an added value
  • Experience in having/setting up your own chocolate, pastry, the bakery business is an added value


Language skills

  • Fluent Dutch and French-speaking. As Barry Callebaut is an international environment English is an added value.



  • Team player who brings his/her team to the next level. Also understands what is going on and how to support with the ability to lead others towards a common goal.
  • Ownership, taking initiatives and flexibility are important values


At Barry Callebaut, we believe in equality and are committed to fostering a diverse and inclusive environment in which our employees can be their authentic selves.   We believe that richness of diversity, be it of race, gender, sexual orientation, religion, ethnicity, national origin is fundamental to living our values and to the success of our business.

At Barry Callebaut, we are committed to Diversity & Inclusion. United by our strong values, we thrive on the diversity of who we are, where we come from, what we’ve experienced and how we think. We are committed to nurturing an inclusive environment where people can truly be themselves, grow to their full potential and feel they belong. #oneBC - Diverse People, Sustainable Growth.

If you want to learn more about Barry Callebaut, please find further information here.

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